Sous Chef

Location: Pittsburgh, PA
Salary: $65,000–$75,000 + Bonus
Benefits: Benefits, PTO, 401(k), Relocation Assistance

About the Role

We are seeking an experienced and motivated Sous Chef to join the culinary leadership team of a prestigious private city club in Pittsburgh.

The Sous Chef will work closely with the Executive Chef and Executive Sous Chef, supporting the day-to-day culinary operation and leading the kitchen team to deliver consistently high standards across à la carte dining, private events, and banquet operations.

This is an excellent opportunity for a hands-on culinary leader who enjoys working in a professional, high-end environment and is looking to take the next step in their career.

Key Responsibilities

• Assist the Executive Chef and Executive Sous Chef with daily culinary operations.
• Lead, train, motivate, and develop the culinary team.
• Oversee food preparation, presentation, quality, and consistency.
• Ensure smooth execution of à la carte, private dining, and banquet service.
• Maintain high standards of food safety, sanitation, and kitchen organization.
• Assist with menu development and contribute creative culinary ideas.
• Monitor food quality, portion control, waste, and productivity.
• Support ordering, inventory management, and cost-control initiatives.
• Collaborate with front-of-house leadership to ensure an exceptional member and guest experience.
• Assist with the planning and execution of private events and banquets.
• Maintain a positive, professional, and team-oriented kitchen culture.
• Take a hands-on leadership role during service and ensure consistent execution.

Ideal Candidate

The ideal candidate will be a strong culinary leader with experience in a private club, luxury hotel, resort, or high-end restaurant environment.

Candidates should have:

• Previous experience as a Sous Chef, Executive Sous Chef, or similar culinary leadership position.
• Strong culinary and kitchen management skills.
• Experience leading, training, and developing culinary teams.
• Strong organizational and communication skills.
• The ability to work effectively in a fast-paced, high-volume environment.
• Knowledge of food safety, sanitation, and cost controls.
• Experience with banquets, private dining, and/or high-end à la carte operations preferred.
• Culinary degree or equivalent professional experience preferred.